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Monday 30 July 2012

Making the perfect burger..

The last couple of posts have featured everybody's favourite fast food item - burgers. This got me thinking, what makes the perfect burger? Quite often over the years we have tried to create the perfect burger at home. I then stumbled upon the following article courtesy of Yahoo, where they share their tips on making the perfect burger at home.

What do you think?


The meat
One of the most important things to remember when buying meat for your burger is that it must contain some fat. Don’t just reach for the leanest beef mince you can find – fat gives flavour and succulence and a very lean burger will dry out and go crumbly.

Also, look for coarsely-ground mince – avoid anything too mushy. A coarse, meaty texture is essential for a good burger, so use finely diced or coarsely minced chuck steak or a blend of chuck with another cut such as sirloin. You’ll also get great results with a good quality pack of minced beef, too.

The binders
People often add ingredients to the raw meat mixture to help it all stick together while cooking. Some add breadcrumbs – these soak up moisture from the meat, packing in flavour and ‘filling out’ the burger. But you don’t need to keep a supply of fresh breadcrumbs handy for this – in one of his recipes Jamie Oliver uses finely bashed-up cream crackers.

Others use an egg, which when cracked into the bowl along with the beef adds moisture and helps the burger keep its shape.

The seasonings
Burger purists will tell you that you won’t go far wrong with just good quality meat and a little salt and pepper. But if you want to, you can add finely chopped fried onions (fry them, let them cool and then stir into the raw mixture), finely chopped bacon, garlic, curry paste or herbs like parsley, mint or rosemary.

Bring the meat mixture together with your hands until just combined – overworking the mixture can make the burger tough and chewy. And always add the salt just before you cook the burger so it stays moist and juicy.

The cooking
It’s always best, once you’ve formed the burger patties, to arrange them on a plate, cover with cling film and then chill them at the bottom of the fridge. This way, they’re more likely to keep their shape while cooking.

Always cook them on a high heat: drizzle a little olive oil over the burgers and season – exactly as you would a steak.

Meanwhile, heat up a dry frying pan, griddle or barbecue. Arrange the burgers in the pan or on the grill, being careful not to overcrowd them. Cook for a few minutes on each side until cooked through and piping hot. Turn them a couple of times while they’re cooking so that they are browned and smoky on the outside, and soft and succulent in the middle.

The trimmings
It’s completely up to you what you add to your burger bun once your burger’s cooked, but the best toppings will complement the richness of the beef. Think grilled, salty bacon and juicy, sweet, sliced tomatoes or some sliced gherkins.

Lettuce-wise, stick to juicy, crunchy types such as iceberg or Romaine; the heat of the burger will easily wilt delicate rocket leaves or lamb’s lettuce turning them into a floppy mess.

And as for cheese – don’t just reach for the American sliced varieties. Brie, goat’s cheese and blue cheese are all delicious sliced or crumbled and used to top a burger.

What are your tips for the best home-made burger? Share below!

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